Brussels sprouts have had quite a ride. They started as the gross vegetable no one enjoyed from their childhood. Then they came into vogue when someone discovered that if you don’t cook them until they are grey, they actually taste pretty good. Then, they really became A-list famous when every restaurant paired them with bacon and something sweet, turning the humble sprout into an overnight sensation.
While you can still find Brussels sprouts on menus around town, I think they have finally settled into their own. No longer a rock star, but redeemed from the pits of their meager beginnings, we all have invited Brussels sprouts into our homes to be part of our lives. Brussels sprouts are living the dream.
The thing is, now that we all know Brussels sprouts contain greatness, we expect them to be great. But as with anything, there is room for error. Roasting Brussels sprouts is simple, but when you need to know the exact details of time, temperature, seasoning, and that splash of something at the end that will wake them up, you need a recipe.
I hope you will find this recipe for Roasted Brussels Sprouts to be one you return to over and over when you want to incorporate a green vegetable into your menu, but you don’t want to guess at all the proportions.
Roasted Brussesls Sprouts
- 2 pounds Brussels sprouts
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- Preheat the oven to 375 degrees.
- Trim the root end of the Brussels sprouts off and discard. If large, cut the Brussels sprouts in half. If small, keep them whole.
- Toss the Brussels sprouts (and any loose leaves) on a sheet tray with the olive oil, salt, and pepper.
- Roast for 15 minutes until the Brussels sprouts are bright green, and the leaves are a bit charred.
- Remove the tray from the oven and add the balsamic vinegar to the hot Brussels sprouts.
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